Qob Veggie Enchiladas
Ingredients
- 1 (16 ounce) can fat-free refried beans ⓘ
- 1 (10 ounce) can red enchilada sauce ⓘ
- 1 tablespoon cocoa powder
- 1 tablespoon molasses ⓘ
- cooking spray ⓘ
- 2 heads broccoli, chopped ⓘ
- 1 white onion, diced ⓘ
- 1 red bell pepper, seeded and diced ⓘ
- 1 poblano pepper, seeded and diced ⓘ
- 1 jalapeno pepper, seeded and diced ⓘ
- salt and ground black pepper to taste ⓘ
- 2 cups shredded pepperjack cheese, divided ⓘ
- 8 whole-wheat tortillas ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.
- Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.
- Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.
- Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.
- Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.
- Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.
Nutrition & Diet Analysis (per serving)
551
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).